Jungle Curry (Kaeng Paa Moo)
| Yield: | 4 Servings |
| Categories: | Pork, Thai |
| Stephen Ceideburg | ||
| 1/2 | lb | Pork tenderloin, trimmed |
| 1 | ts | Vegetable oil |
| 1 | tb | Minced garlic (3 cloves) |
| 3 | tb | Jungle Curry Paste (recipe follows) |
| 2 | c | Defatted chicken stock |
| 1/2 | lb | Chinese eggplant, coarsely chopped |
| 1/2 | lb | Long beans, trimmed, cut into I inch pieces |
| 2 | tb | Fish sauce |
| Thinly sliced fresh krachai or: | ||
| 2 | tb | Loosely packed dried * |
| Fresh kaffir lime leaves or: | ||
| 4 | Dried ** | |
| 1/2 | c | Chopped fresh basil |
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